Module 8 Flashcards
(116 cards)
1
Q
lengthening the storage life of meat by the application of
processes to delay meat spoilage
A
Meat preservation
2
Q
In meat preservation the _____ may change
A
physical appearance, chemical composition and consistency of meat
3
Q
causes of meat spoilage can be
A
biological, physical and chemical forces
4
Q
were the first to record that meat was preserved by salting and sun drying
A
egyptians
5
Q
were the first to use ice and snow to preserve food
A
romans
6
Q
the one to introduce hermetic sealing of foods;
from him starts the canning of food
A
nicholas appert
7
Q
what started in world war 2
A
irradiation, freeze-drying, and antibiotic preservation
8
Q
among the biological forces _____ spoilages are the most severe
A
microbiological
9
Q
a continuing possibility from the moment of bleeding until consumption
A
external contamination of meat
10
Q
can be achieved by withholdign one required conditions for growth
A
growth inhibition
11
Q
growth requirement of microorganisms
A
moisture content;
pH;
available oxygen;
temperature
12
Q
aw for bacteria
A
0.90
13
Q
aw for yeasts and molds
A
0.70
14
Q
The amount of water that is available in food is expressed in terms of water activity (aw)
A
15
Q
yeasts are able to grow in more acid environment
A
16
Q
molds prefer only slightly acidic condiditons
A
17
Q
most microorganisms have approximately a neutral pH optimum (6-7.5)
A
18
Q
microorganisms that require oxygen
A
aerobes
19
Q
grow in the presence of oxygen
A
facultative aerobes
20
Q
grow in complete absence of oxygen
A
anaerobes
21
Q
20 to 30° capable of growth at temperatures less than 7° C
A
psychrotrops
22
Q
0 to 40° C; do not grow at refrigeration temperatures
A
mesophiles
23
Q
optimum growth between 55 and 65° C
A
thermophiles
24
Q
helps speed up chemical reactions
A
enzymatic reaction
25
popularly known as rancidity
oxidation
26
for rancidity to develop _____ must be available
light, air and free fatty acids
27
rancidity can be delayed by
vacuum packaging nad adding antioxidants
28
any deviation from the normal color fo the meat muscle
discoloration
29
discoloration is usually due to the presence of -------- which contributes to the brown color of fresh and processed meat
metmyoglobin
30
types of chemical meat deterioration processess
enzymatic action;
oxidation;
discoloration
31
physical causes of meat deterioration
dehydration;
freezing and thawing;
shrinkage under refrigeration
32
The loss of moisture from meat surfaces during storage
dehydration
33
dehydration produces
a dried, stale and course textured appearance
34
usually results in a very dry product following cooking
severe dehydration
35
localized areas of dehydration and discoloration;
caused by slow freezing
freeze burn
36
the fluid collected upon thawing
drip
37
weight loss that resulted from the meat losing moisture from its surface
shrink
38
removign and keeping the microorganisms out
asepsis
39
priciples underlying meat preservation
1. removing and keeping the microorganisms out (asepsis)
2. hindering the growth and activity of microorganisms
3. killing the microorganisms
4. destroying and inactivating food enzymes
40
For preservation method to be effective, the meat must be sound and must
contain low microbial load.
41
subjecting meat to a temperature between 0-4ºC
chiling
42
process of exposing meat to a temperature range of (-32ºF)
freezing
43
infers a freezing of 30 minutes or less. This is usually attained at a temperature range of (-15ºC) to (-46ºC)
quick freezing
44
freezing of the meat takes from 3-72 hours usually at (-15ºC) to (-29ºC).
slow freezing
45
advantages of quick freezing
Less mechanical destruction of meat cells Less time for diffusion of soluble materials and separation of ice There is more prompt inhibition of microbial growth
46
Applied to inactivate the enzymes before further heat treatment (65°C)
Blanching
47
Applied to improve the sensory characteristics of meat (85°C)
Cooking
48
the meat is surrounded by hot air. It is used in preparing the more tender cuts or those than contain little connective tissues.
Dry heat cooking
49
types of dry cooking
Roasting;
broiling;
panbroiling;
panfrying
50
meat is cooked in an oven by heated air
roasting
51
cooking by direct heat from a flame
broiling
52
cooking using frying pan but no water or fat is added, heat from a flame or glowing coals can be used in cooking
panbroiling
53
small amount of lard is added in an uncovered pan over direct heat
panfrying
54
cooking by moist heat or makes use of hot liquid or steam
Moist heat cooking
55
cooking is steam trapped in a covered container or foil wrap.
braising
56
cooking meat in liquid.
simmering/boiling
57
he liquid is heated below boiling
simmering,
58
uses pressure that results in higher cooking temperature
pressure cooking
59
makes use of a portion of the electromagnetic spectrum;
energy is converted to heat by intermolecular collision
Microwave cookery
60
This is the hermetic or airtight sealing of foods in cans or jars at 212ºF (100ºC)
at 10-15 pounds pressure
Canning
61
destroys pathogenic vegetative cells but certain heat resistant microbes and spores can survive.;
REQUIRE REFRIGERATION
Pasteurization
62
destroys both microorganisms and spores but affects the quality of meat to a considerably greater degree. Meat is subjected under pressure at temperature above 110°C.;
DOES NOT REQUIRE REFRIGERATION
Sterilization
63
This is the oldest method of meat preservation. This is defined as removal of
moisture from meat
Drying
64
natural sunlight is used to reduce the moisture content of meat
natural drying (drying
65
a chamber equipment with heating elements maintained at a temperature of 110-120ºF and relative humidity of 85% is used for drying
artificial drying (dehydration)
66
Removal of water from meat by sublimation from the frozen state
Freezedrying
67
process of subjecting meat to smoke
Smoking
68
exposure of the meat to wood smoke which causes the deposition of phenolic and pyroligneous compounds on the meat surface
natural smoking
69
smoke flavor is incorporated in the pumping pickle for ham and bacon.
artificial smoke (liquid smoke)
70
effectiveness of smoking is dependent on
the dryness of the product;
thoroughness of smoking;
amount of smoke compounds that adhere to the meat surface
71
acts as preservative in smoking
phenolic and pyroligneous compounds
72
ehydration in which the salt caused the withdrawal
of water from the tissue of both the meat and the spoilage organisms resulting to the shriveling and plasmolysis of bacterial cells.
Salting
73
salt yield chlorine ions
74
refers to the application of salt, sugar, nitrates and other preservatives and adjunct to prolong the keeping quality of the product
curing
75
curing ingredients are mixed in water to form a pickle solution
pickle curing
76
a single needle with multiple openings or multiple needles with single opening maybe used to inject the solution into the meat
stitch pumping
77
solution is injected into an artery
artery pumping
78
utilizes a machine that resemble a concrete mixer to tumble or massage cuts as they are cured
tumbling or massaging
79
meat is submerged in a vat containing pickle solution
vat curing
80
only ingredient necessary for curing;
important ingredient in the preparation of meat emulsions for imparting the typical flavor and texture of processed meats;
preventing the growth of putrefying bacteria;
salt
81
helps overcome saltiness and counteracts the toughening effect of salt.;
aids in lowering the ph fo the cure;
sugar
82
examples of nitrates and nitrites available in the market
a. potassium nitrate and nitrite (KNO3, KNO2)
b. sodium nitrite (NaNO2)
c. sodium nitrate (NaNO3, Saltpeter)
a. prague powder (salitre)
b. ultra cure and regal cure
83
function of nitrite in meat curing
a. to stabilize the color of lean tissues
b. to contribute to the characteristic flavor of the meat
c. to inhibit growth of a number of food poisoning and spoilage microorganisms ( Clostridium botulinum in canned products)
d. to retard development of rancidity
84
reacts with the myoglobin pigment of the muscle tissue
mitric oxide
85
provides teh ultimate source of nitric oxide
nitrite
86
Levels in excess of 200 parts per million (0.02%) of sodium nitrite should not be used.
87
Nitrates have been implicated in the formation of cancer-producing substances
nitrosamines
88
used to increase the water holding capacity of cured
products.
Phosphates
89
example of phosphates available in the market
FOS, Accord and
Ultra bind.
90
the function of ascorbates/erythorbate
a. take part in the reduction of methmyoglobin to myoglobin thereby accelerating the rate of curing
b. it reacts chemically with nitrite to increase the yield of nitric oxide from nitrous acid
c. excess ascorbate act as antioxidant, thereby stabilizing both color and flavor
d. under certain conditions ascorbates have been shown to reduce nitrosamine formation
91
examples of ascorbates
ascorbic acid, erythorbic acid, sodium ascorbate, citric acid and sodium citrate
92
ascorbates should not be used more than 500 parts per million
93
phosphate crytals
whiskers
94
phosphates should not be used more than 0.5% of the mixture
95
added for flavor but it also has some antiseptic value.
vinegar
96
acetic acid content should be between 4.5 - 5%
97
added to lower quality products for economic reasons.
extenders
98
extenders improve
binding properties, cooking yields, slicing characteristics and flavor
99
are proteinaceous agents that improved water-binding properties of
comminuted meat products
binders
100
re carbohydrate products which absorbed extensive quantities of water
fillers
101
nonmeat materials, add in an amount that they are able to increase the bulk or modify the quality of sausage or meat loaf products.
extenders
102
Most extenders are usually limited to 3% in the dry state or to 10% after swelling.
103
examples of extenders
a. dried skim milk and milk products
b. various cereal flours such as wheat, rice oats, corn
c. soy products such as flours (containing about 50% protein)
d. grits (similar to soy flour in composition but larger in particle size and more adaptable to meat products)
e. textured soy protein (similar to grits except that the texture is changed to more closely resemble the texture of ground meat)
f. soy protein concentrates (containing about 70% protein, that is available either in a coarse granular form as a flour)
g. soy protein isolates (containing about 90% protein) useful both as binders and emulsifiers
104
term for ingredients, which improve the flavor of
processed meats.
Seasoning
105
form the foundation upon which many seasonings are built
salt and pepper
106
are aromatic substances of vegetable origin
spices
107
examples of spices
cinnamon,
cassia, clove, ginger, mace, nutmeg, paprika, pepper, cardamom, coriander, and mustard.
108
Condiment herbs include
sage, savory, bay leaves, thyme and marjoram
109
condiment vegetables include
onion and garlic
110
added to further improve the flavor of the product
Anisado wine, monosodium glutamate (MSG) and soy sauce
111
The use of radiation that have wavelengths of 2000Å or less in order to destroy
microorganisms in and on meat without raising the temperature of the product
irradiation or cold sterilization
112
effect is bacteriostatic;
delay rather than prevent spoilage
antibiotics
113
can produce several antimicrobial compounds including
organic acids, carbon dioxide, bacteriocins
lactic acid bacteria
114
can be included in the meat batter, sprayed onto the surface or added to active packagin
Bacteriocinogenic starter cultures and their bacteriocins
115
any substance which is capable of inhibiting, retarding,
or arresting the process of fermentation, acidification or other deterioration of food
chemical preservatives
116
examples of chemical preservatives
nitrite, nitrate, sorbic acid, acetic acid.
